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cmalven/cooking-ratios.md

Created January 6, 2015 00:42
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Cooking Ratios
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cooking-ratios.md

Cooking Ratios

All ratios should be measure by weight using a kitchen scale.

Doughs

  • Bread = 5 parts flour : 3 parts water (plus yeast and salt)
  • Pasta Dough = 3 parts flour : 2 parts egg
  • Pie Dough = 3 parts flour : 2 parts fat : 1 part water
  • Biscuit = 3 parts flour : 1 part fat : 2 parts liquid
  • Cookie Dough = 1 part sugar : 2 parts fat : 3 parts flour
  • Pate a Choux = 2 parts water : 1 part butter : 1 part flour : 2 parts egg

Batters

  • Pound Cake = 1 part butter : 1 part sugar : 1 part egg : 1 part flour
  • Sponge Cake = 1 part egg : 1 part sugar : 1 part flour : 1 part butter
  • Angel Food Cake = 3 parts egg white : 3 parts sugar : 1 part flour
  • Quick Bread = 2 parts flour : 2 parts liquid : 1 part egg : 1 part butter
  • Muffin = 2 parts flour : 2 parts liquid : 1 part egg : 1 part butter
  • Fritter = 2 parts flour : 2 parts liquid : 1 part egg
  • Pancake = 2 parts flour : 2 parts liquid : 1 part egg : 1/2 part butter
  • Popover = 2 parts liquid : 1 part egg : 1 part flour
  • Crepe = 1 part liquid : 1 part egg : 1/2 part flour

Stocks and Sauces

  • Stock = 3 parts water : 2 parts bones
  • Consomme = 12 parts stock : 3 parts meat : 1 part mirepoix : 1 part egg white
  • Roux = 3 parts flour : 2 parts fat
  • Thickening Ratio = 10 parts liquid : 1 part roux
  • Beurre Manie = 1 part flour : 1 part butter (by volume)
  • Slurry = 1 part cornstarch : 1 part water (by volume)
  • Thickening Rule = 1 tablespoon starch will thicken 1 cup liquid

Meat

  • Sausage = 3 parts meat : 1 part fat
  • Sausage Seasoning = 60 parts meat/fat : 1 part salt
  • Mousseline = 8 parts meat : 4 parts cream : 1 part egg
  • Brine = 20 parts water : 1 part salt

Fat-Based Sauces

  • Mayonnaise = 20 parts oil : 1 part liquid (plus yolk)
  • Vinaigrette = 3 parts oil : 1 part vinegar
  • Hollandaise = 5 parts butter : 1 part yolk : 1 part liquid

Custards

  • Free-Standing Custard = 2 parts liquid : 1 part egg
  • Creme Anglaise = 4 parts milk/cream : 1 part yolk : 1 part sugar
  • Chocolate Sauce = 1 part chocolate : 1 part cream
  • Caramel Sauce = 1 part sugar : 1 part cream
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